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Stuffing with Kale and Mushrooms

Stuffing with Kale and Mushrooms

By

What you do: 1. Preheat oven to 300 degrees F, and bake the pieces of bread for about 15 minutes, until toasted

  • 1 loaf sourdough bread, chopped
  • 4 tablespoons vegan butter, divided
  • 1/2 small white onion, chopped
  • 1/4 cup leek, finely chopped (white part)
  • 3 celery stalks, finely chopped
  • 1 tablespoon dried sage
  • 4 sprigs fresh thyme
  • 1/3 cup cremini mushrooms, thinly sliced
  • 1/2 cup kale, chopped
  • salt and pepper, to taste
  • 1 1/2 cups vegetable broth
  • 2 egg replacers (I use Ener-G)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon pine nuts, minced
4.1/5 (8 Votes)

Sausage-and-Apple Stuffing Bites

Sausage-and-Apple Stuffing Bites

By

Preheat the oven to 350°

  • Vegetable cooking spray
  • 4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2/3 cup finely chopped onion
  • 2/3 cup finely chopped celery
  • 1/2 pound sweet Italian sausage, casings removed
  • 6 garlic cloves, finely chopped
  • 3/4 teaspoon dried sage
  • 1 small Granny Smith apple, peeled and finely chopped
  • 4 large eggs, beaten
  • 2 tablespoons chicken broth
4.6/5 (5 Votes)

XOCO Churros with Mexican Hot Chocolate

XOCO Churros with Mexican Hot Chocolate

By

by Jennifer Jones

  • For the cinnamon sugar
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • For the Mexican hot chocolate
  • 5 cups milk or water
  • 10 ounces Mexican chocolate, such as Ibarra, coarsely chopped
  • For the churros
  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup plus 2 tablespoons all-purpose flour, sifted
  • 2 large eggs
  • 1 to 2 quarts vegetable oil, for frying
  • Special equipment: Blender or handheld immersion blender, pastry bag fitted with 1/2-inch star tip, deep-fat thermometer
4.5/5 (15 Votes)

Monkey Bread Cupcakes

Monkey Bread Cupcakes

By

Directions 1. Place cupcake liners in a standard muffin tin

  • FOR THE DOUGH:
  • 2 tablespoons Earth Balance Buttery Spread, melted
  • 3/4 cup Warmed Earth Balance Soymilk, vanilla
  • 1/4 cup Warmed Water
  • 1/4 cup Granulated Sugar
  • 1 Packet Active Dry Yeast
  • 3 1/4 cups All Purpose Flour
  • 1 teaspoon Salt
  • FOR THE TOPPING:
  • 1 cup Brown Sugar
  • 1 1/2 teaspoons Cinnamon
  • 1/2 cup Earth Balance Buttery Spread, melted
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 2 tablespoons Earth Balance Soymilk, vanilla
4.6/5 (25 Votes)

Vegan Mac and Cheese Taco Casserole

Vegan Mac and Cheese Taco Casserole

By

1. Preheat the oven to 350 F (177 C)

  • 1/2 cup soy milk
  • 1 tablespoon turmeric
  • 1/2 cup nutritional yeast
  • 3/4 package cheddar cheese shreds (e.g. Daiya)
  • 2 tablespoons margarine (e.g. Earth Balance)
  • 2 tablespoons mustard (any kind)
  • 1 can black beans (drained)
  • 1 package soy chorizo ("soyrizo")
  • 1 one-pound box macaroni
  • 1 jar salsa
  • 6 corn taco shells, crumbled
4.4/5 (9 Votes)

Gobi Musallam - Whole Roasted Cauliflower with creamy Mughlai/Makhani gravy

Gobi Musallam - Whole Roasted Cauliflower with creamy Mughlai/Makhani gravy

By

Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeast

  • Gravy/curry:
  • 1 Cauliflower head - leaves, tough stem removed and washed
  • Water to blanch
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder (optional)
  • 2 teaspoons oil
  • 1/2 medium red onion chopped
  • 1 inch ginger chopped
  • 5-6 cloves of garlic chopped
  • 1 dry red chili or chili flakes to taste
  • 3 medium tomatoes chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 Tablespoon dried fenugreek leaves
  • 3/4 cup coconut milk(from can)
  • 1/4 cup ground cashew or 1/3 cup soaked cashews
  • 3/4 teaspoon salt
  • 1/4 teaspoon raw sugar or 1/2 teaspoon maple syrup
4.4/5 (9 Votes)

Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic

Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic

By

1. Preheat oven to 400F and line a large baking sheet with parchment paper

  • (0.80kg/1.75lb) fingerling potatoes
  • (0.34kg/0.75lb) brussels sprouts
  • 3 garlic cloves, minced
  • 2 tbsp fresh minced rosemary
  • 1 tbsp + 1 tsp extra virgin olive oil
  • 1/2 tbsp Sucanat (optional)
  • 3/4 tsp fine grain sea salt, or to taste
  • Freshly ground black pepper
  • 1/4 tsp red pepper flakes (optional)
4.3/5 (18 Votes)

Southwestern SourDough

Southwestern SourDough

By

Stir sourdough starter before measuring

  • 1 cup sourdough starter
  • 1/4 cup + 2 tablespoons water
  • 1 tablespoon butter or margarine
  • 1 teaspoon salt
  • 2 cups bread flour
  • 1/3 cup corn meal
  • 2 tablespoons diced pimientos, drained
  • 1 tablespoon taco seasoning mix
  • 1 tablespoon sugar
  • 1-1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast
0/5 (0 Votes)

Slow-Cooker Cheese Grits

Slow-Cooker Cheese Grits

By

Southern Living NOVEMBER 2012

  • 2 cups uncooked stone-ground grits
  • 1/4 cup heavy cream
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
4.4/5 (12 Votes)

Black Bean Hummus

Black Bean Hummus

By

Add ingredients to Twister jar in order listed and place Twister lid on jar

  • 1 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp tahini
  • 1 clove garlic,quartered
  • 15oz can black beans, drained, retaining 1 tbsp of liquid
  • 1 ⁄2 tsp kosher salt
  • 1 ⁄2 tsp ground cumin
  • 1 ⁄4 tsp cayenne pepper
  • 1 ⁄4 tsp smoked paprika
4.7/5 (12 Votes)